Sunday, March 15, 2009

HEMP-OAT MILK IN THE SOYQUICK PREMIER 930P (AND A TASTY ACCIDENT!)

In my post about making raw hemp milk, I mentioned using the soymilk maker to make a hemp milk that wouldn't separate so easily. I tried several batches before I got it to my satisfaction-- the results are below-- and it, indeed, does not separate as easily as the raw version. But it does eventually separate after standing in the refrigerator for a day or so. However, you can shake it up and it's just fine.

I had a little accident with one batch that I made, but, never one to waste food, I salvaged something good out of it! You can see that tale below the milk recipe!

With one of my test batches, I unthinkingly added agave nectar to the fresh, hot hemp milk and poured it into jars. This is what happened:

I instantly knew that that "citrusy" flavor I detect in agave nectar is acidity! Not one to waste food, I gently poured the contents of both jars (a little at a time) into the cloth lined tofu press that comes with the SoyQuick. However, the curds were very fragile, so I didn't want to press them. I gathered up the cloth after it had drained for a time in the sink, tied it with a rubber band and drained it on the end of the sink tap:

After it drained for several hours, I scraped it out of the cloth into a small bowl and was left with about 1/2 a cup of "hemp curd cheese":

I seasoned the curds with a little salt, garlic, and herbs and used it as a tasty spread:

This would probably not be worth doing on purpose very often, as the yield is meager and it would be fairly expensive. But it was certainly good!

I have another question for you Bryanna. I have been looking at making milk alternatives with nuts or oats and I can't figure out how to determine the nutritional/calorie information for homemade versions of these milks. I know that you have to strain them, but that is where I get confused. Do you have any idea?

I have Living Cookbook software, Sarena, and use that for my nutritional facts. I counted the nutrients for only 1/2 cup of hemp seeds instead of 3/4 cup, hoping that would be about what is left in the residue. The residue is not much!

Thanks Bryanna, I figured that was pretty much how I would have to figure it out. It is kind of tricky when it comes to removing pulp! I have a ton of pecans that I was thinking of using, but I do watch what I eat (fats/calories) so it is important to me for it to be lowfat. Thank you for your help!

I added the remaining pulp to a tomato soup I was making, and it definitely gets the thumbs up: the creamy, thick, mild, pulp wasn't at all gritty when blended with the roasted tomatoes, roasted garlic, and fried onion into a smooth bisque.

OK, I have tried and it turned quite well. Not greenish at all. In fact the shells stay in the sieve. I usually pass all the nut and seed milks through a coffee filter as well and there is still a lot of fine pulp left. But no in the case of hemp milk. It just go throuhg almost completely!As for the taste I will have to wait till I buy some shelled seed (which I find a little bit expensive :-(

Only - now I am not sure - do you mean 3/4 of a regular cup (8oz) or of the cup that goes with the machine? Thanks for help!

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